WO2019049915A1

WO2019049915A1 - Emulsified seasoning and method for manufacturing same

Info

Publication number: WO2019049915A1
Application number: PCT/JP2018/032954
Authority: WO
Inventors: 恵理柴田
Original assignee: 株式会社ＭｉｚｋａｎＨｏｌｄｉｎｇｓ
Priority date: 2017-09-11
Filing date: 2018-09-06
Publication date: 2019-03-14
Also published as: US20200154749A1; EP3632220A1; JP6590453B2; TW201919493A; JPWO2019049915A1; TWI702007B; EP3632220A4

Abstract

The present invention addresses the problem of providing an emulsified seasoning and a method for manufacturing the same, the emulsified seasoning being manufactured using beans or seeds having a moisture content of 50% or less, an oil/fat, an organic acid, and water, and the emulsified seasoning having enhanced heat resistance and stability during storage in a chilled temperature zone. An emulsified seasoning for chilled storage and/or heat cooking, containing bean or seed-derived food particles having a moisture content of 50% by mass or less, an oil/fat, an organic acid, and water, wherein the emulsified seasoning for chilled storage and/or heat cooking is characterized in that (1) the solid content thereof is 10% by mass to 98% by mass, (2) the total oil/fat ratio thereof is 10% by mass to 60% by mass, (3) the mode diameter thereof is 0.3 µm to 100 µm, (4) the moisture content thereof is 20% by mass to 80% by mass, and (5) the measured viscosity thereof measured by a B-type viscometer at a measurement temperature of 20°C is 4000 mPa∙s or greater.

Description

Emulsified seasoning and method for producing the same

The present invention relates to an emulsified seasoning and a method for producing the same.

Emulsified seasonings are widely used in daily meals, including mayonnaise and mayonnaise-like seasonings and dressings. On the other hand, since these seasonings are of a quality that facilitates the growth of microorganisms, most products originally required chilled storage. However, emulsified seasonings are susceptible to emulsion breakdown due to temperature changes in principle, and when chilled storage is placed under conditions of about 0 to 4 ° C, especially near cold air outlets in refrigerators, etc., fats and oils separate This phenomenon is known, and storage at a temperature of about 4 to 10 ° C., such as a door pocket or a vegetable room, has been required. In addition, since the emulsified seasoning can not be stored in chilled form, it can not be stored in a mixed state with ingredients that require chilled storage at about 4 ° C originally with sugar beet bread etc. It was connected.

In a conventional emulsified seasoning, a method of producing a freeze-resistant mayonnaise-like food using wet okara having a particle diameter of 10 to 200 microns (Patent Document 1), soy lecithin selected from at least tofu and soy milk An emulsified food (patent document 2) formed by mixing and stirring ingredients, fats and oils, and thickeners selected from cold plum powder, dust powder, and yams, and water-soluble polysaccharide derived from soybean as an active ingredient An oil-in-water emulsion composition (Patent Document 3) in which the median diameter of emulsified particles is adjusted to 5 to 100 μm has been reported. Moreover, it is reported that the freeze resistance of mayonnaise is enhanced by adding 4% or less of dried egg white (Non-Patent Document 1).

Republished 2002-51262 Japanese Patent Application Publication No. 2006-55016 Republished 2005-27648

However, Patent Document 1 is a technology that uses a 55% by weight to 95% by weight moist moisture of microbial weakly water, and is a method of suppressing oil-water separation after freezing (−28 ° C.) thawing; It is not a technique to improve the stability when stored for a long time at (0 to 4 ° C.).
Patent Document 2 is a technique of mixing and stirring at least soy milk or tofu, fats and oils, and special thickeners such as cold plum powder, dust of radish, and yams, and is not a technique of refining the raw material.
Patent document 3 needs to use a special water-soluble polysaccharide which is heat-extracted at a temperature of 100 ° C. or higher from soybean or processed soybean in an acidic region at pH 2.4 to 3.5, and can be widely used. It was not.
Non-Patent Document 1 is a technology in which the freezing resistance is enhanced by using dried egg white having a heating condition of 68 ° C. or more and a water separation ratio of a heat coagulated material of 4% or less, and a special dried egg white is used Necessary, and the technique is a method of suppressing oil-water separation when thawed after freezing (−20 to −30 ° C.) storage, and emulsion destruction in freezing storage is, for example, dispersion in which water freezes and the dispersion medium is lost In the chilled temperature zone, the emulsion breaks down while maintaining the liquid state, while the quality is caused by the loss of fluidity, so storage for a long time in the chilled temperature zone (0 to 4 ° C) in the present invention The method of improving the stability during the process was a technology whose mechanism was different and could not be applied.
In addition, it is known that emulsified seasonings including mayonnaise are reduced in emulsion stability by heating to cause oil separation. In particular, in the case of heated food where a high temperature of 130 ° C. or more is locally applied, oil separation is remarkable, and the range of use of the emulsified seasoning is narrowed.

Accordingly, the object of the present invention is to prevent emulsion destruction during chilled storage and / or cooking by using beans or seeds having a water content of 50% by mass or less, oils and fats, organic acids and water, and to stabilize the emulsion An object of the present invention is to provide an emulsified seasoning having improved properties and a method for producing the same.

Then, when the present inventors prevented the emulsion destruction at the time of chilled storage and / or cooking of the emulsified seasoning, and examined various means to improve the emulsion stability, beans or fruits having a water content of 50% by mass or less It has been found that storage resistance and heat resistance in the chilled temperature zone are remarkably enhanced by performing a refining treatment until a mixture of oil, fat and oil, organic acid and water in an arbitrary ratio becomes a specific physical property. completed.

That is, the present invention relates to the following [1] to [13].

[1] A food fine particle derived from beans or seeds and fruits having a water content of 50% by mass or less, an emulsified seasoning for chilled storage and / or heated cooking containing oil and fat, an organic acid and water,
(1) The solid content is 10% by mass or more and 98% by mass or less,
(2) Total fat and oil content ratio is 10% by mass or more and 60% by mass or less,
(3) Mode diameter is 0.3 μm or more and 100 μm or less,
(4) Water content is 20% by mass or more and 80% by mass or less, and (5) viscosity measured value at a temperature of 20 ° C. measured by a B-type viscometer is 4000 mPa · s or more,
An emulsified seasoning for chilled storage and / or heated cooking, characterized in that
[2] The emulsified seasoning for chilled storage and / or heated cooking according to [1], further comprising fine particles of vegetables other than beans or seeds and seeds.
[3] An emulsified seasoning for chilled storage and / or heating cooking according to [1] or [2], wherein the content of food fine particles containing beans or seeds is 2% by mass to 98% by mass.
[4] The emulsified seasoning for chilled storage and / or heating cooking according to any one of [1] to [3], wherein the content of the organic acid is 0.1% by mass or more and 2.0% by mass or less.
[5] The emulsified seasoning for chilled storage and / or heated cooking according to any one of [1] to [4], containing 0.1% by mass or more and 20% by mass or less of sodium chloride.
[6] The emulsified seasoning for chilled storage and / or heated cooking according to any one of [1] to [5], wherein the mode diameter is 0.3 μm to 50 μm.
[7] The emulsified seasoning for chilled storage and / or heated cooking according to any one of [1] to [6], wherein the water content is from 20% by mass to 70% by mass.
[8] The emulsified product for chilled storage and / or heating cooking according to any one of [1] to [7], wherein the viscosity measured value at a temperature of 20 ° C. measured by a B-type viscometer is 4000 mPa · s to 80000 mPa · s. seasoning.
[9] The emulsified condiment for chilled storage and / or heated cooking according to any one of [1] to [8], which is an emulsified condiment for chilled storage.
[10] A method for producing an emulsified seasoning for chilled storage and / or heating cooking, comprising the steps of (a) to (b).
(A) Contains beans or seeds having a water content of 50% by mass or less, fats and oils, organic acids and water, and the solid content is 10% by mass or more and 98% by mass or less, and the total oil fat fraction is 10% by mass or more Step of preparing a mixed solution adjusted to have a content by mass of not more than 20% by mass and not more than 80% by mass (b) Mode diameter of the mixture is not less than 0.3 μm and not more than 100 μm At the stage of carrying out the refining treatment until the viscosity measured value at a temperature of 20 ° C. becomes 4000 mPa · s or more [11] A major feature of the milling treatment is carried out under a pressure condition of 0.01 MPa or more [10 ] The manufacturing method of the emulsion seasoning for chilled storage and / or a heating cook as described in this invention.
[12] A method for improving the heat resistance and / or the stability during chilled storage of an emulsified seasoning comprising the steps (a) to (b).
(A) Contains beans or seeds having a water content of 50% by mass or less, fats and oils, organic acids and water, and the solid content is 10% by mass or more and 98% by mass or less, and the total oil fat fraction is 10% by mass or more Step of preparing a mixed solution adjusted to have a content by mass of not more than 20% by mass and not more than 80% by mass (b) Mode diameter of the mixture is not less than 0.3 μm and not more than 100 μm The step of carrying out the refining treatment until the viscosity measured value at a temperature of 20 ° C. becomes 4000 mPa · s or more [13] A major feature of the milling treatment is carried out under a pressure condition of 0.01 MPa or more [12 ] The method of improving the stability at the time of the heat resistance and / or chilled storage of the emulsification seasoning as described in it.

According to the present invention, it is possible to provide an emulsified seasoning for chilled storage and / or heated cooking, and a method for producing the same, which is improved in storage stability and heat resistance in a chilled temperature zone.

Hereinafter, although the example of the embodiment of the present invention is described, the present invention is not limited to these embodiments, and any modification can be added without departing from the scope of the present invention.

ADVANTAGE OF THE INVENTION According to this invention, the emulsion seasoning which the stability at the time of storage in a chilled temperature zone improved can be provided, ie, the emulsion seasoning for chilled storage. In the present invention, “storage in a chilled temperature zone” refers to a state where general emulsion seasonings are stored for about 16 hours at around 0 to 4 ° C. which is likely to cause emulsion destruction.
Moreover, for cooking, it means using for the cooking of the state which was exposed to the high temperature of about 130 degreeC or more locally or totally. The higher the temperature is, the more commonly used emulsion seasonings are more susceptible to emulsion disruption, so the present invention can be usefully employed at temperatures above about 150 ° C., locally or globally, and above about 180 ° C. It can be used most usefully. In addition, the present invention can be usefully used when the temperature upper limit is about 400 ° C. or less locally or totally, and the present invention can be most usefully used when the temperature is about 350 ° C. or less. Also, the time of local or overall exposure to high temperature is preferably within 2 hours, and most preferably within 1 hour.

The seasoning of the present invention is an emulsified seasoning, that is, a seasoning that exists in an emulsified state, and is different from an oil-water separated seasoning, that is, an oil-water separated state that exists and is emulsified when used.

As beans which are raw materials of food fine particles used in the present invention, beans to be served for eating and drinking or processed products thereof (pre-processing of cooked food, dewatering, peeling, post-ripening, salting, processed leather products, etc. Any material may be used, as long as it has been applied, but it is possible to use beans (codon beans), kidney beans, red beans, red beans, white beans, black beans, quail beans, tora beans, lima beans, safflower beans. , Peas, green beans, green beans, cowpeas, azuki beans, broad beans, soybeans, green soybeans (soybeans are collected together with their sheaths in an immature state and the beans are green (for example, the hue is 0GY (10Y) to 10BG in Munsell color system, lightness 5 Above, “Edamame” exhibiting the appearance of saturation 3 or more), including chickpeas, lentils, lentils, lentils, peanuts, lupine beans, glaspi , Carob (carob), Parkia speciosa, Parkia biglobosa, coffee beans, cocoa beans, such as a Mexican jumping bean, and the like. In addition, these beans may be used alone or in combination of two or more. In particular, soybeans and green soybeans are preferable because of their high effect of imparting stability during chilled storage according to the present invention. In addition, with regard to processed products of these beans, those containing no dietary fiber derived from beans do not sufficiently exhibit the effects of the present invention, and therefore contain dietary fiber (preferably at least 1% by mass as the total dietary fiber, More preferably, those having 2% by mass or more) are preferable. In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part.

Seeds and seeds which are used as raw materials of food fine particles used in the present invention include seeds and fruits provided for eating and drinking or processed products thereof (heating cooking, dewatering, peeling, post-ripening, salting, skin processing, squeezing, etc. (In particular, it can be used as almond, cashew nut, pecan (pecan), macadamia nut, pistachio, hazelnut, coconut, pine nut, sunflower seed). , Pumpkin seeds, watermelon seeds, seeds, walnuts, chestnuts, ginkgo, sesame, brazil nuts and the like. Among them, almond, cashew nut, macadamia nut, pistachio, hazelnut, coconut and the like can be mentioned. Among them, almond is preferable, and in particular, a paste (e.g., almond milk) is preferable because it has a high effect of imparting stability during chilled storage. In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part. Furthermore, the combined use of beans and seeds and seeds is more preferable because the effect of imparting stability during chilled storage is further enhanced.

In the present invention, beans or seeds having a water content of 50% by mass or less are used. If the water content is higher than 50% by mass, the effect of improving the stability during chilled storage of the present invention can not be observed, which is not preferable. The water content is preferably 50% by mass or less from the viewpoint of imparting stability during chilled storage, more preferably 40% by mass or less, still more preferably 30% by mass or less, further preferably 20% by mass or less, and 10% by mass The following is most preferred. As a method of obtaining beans or seeds having a water content of 50% by mass or less, a method using beans or seeds subjected to a drying treatment in advance is preferable. The method of drying the beans or seeds may be any method generally used for drying food, for example, sun drying, shade drying, freeze drying, air drying (hot air drying, fluidized bed drying method, spray drying, drum drying Drying methods such as low-temperature drying), pressure drying, reduced-pressure drying, microwave drying, oil-heat drying etc., but the degree of change in color tone and flavor originally possessed by the food is small, and odor other than food is generated It is more preferable to use an air dry or freeze dry method because it is difficult.
Moreover, since roasted beans or seeds and seeds can be used to obtain fragrant beans or seeds while being dried, it can be suitably used as a seasoning with high palatability.

In addition to fine particles of beans or seeds, the emulsified seasoning of the present invention preferably contains vegetables in terms of the stability of the seasoning. These vegetables are preferably contained as fine particles such that the mode diameter of the emulsified seasoning falls within a predetermined range described later, or preferably contained as an extract.
Vegetables may be vegetables used for food and drink as food or processed products thereof (including those subjected to pretreatment such as cooking, de-ashing, peeling, post-ripening, salting, processing of peeled products, etc.) Anything can be used, but radish, carrot, burdock, rutabaga, beets (especially beetroot), parsnip, turnips, black salsify, lotus root, squeeze, shallots, garlic, raccoon, jurine, katakuri, Kale, onion, asparagus, Udo, cabbage, lettuce, spinach, Chinese cabbage, rape, Brassica, komatsuna, tilapia, leek, leeks, leeks, leeks, lotus root, persimmon, swiss chard (waterless, swiss chard), water melon, tomato, eggplant, pumpkin, peppers, Cucumber, myoga, cauliflower, broccoli, edible chrysanthemum , Okra, artichoke, zucchini, sugar beet, ginger, perilla, wasabi, wasabi, paprika, herbs (watercress, coriander, custard rhinoceros, celery, tarragon, chives, chabils, sage, thyme, laurel, parsley, mustard greens, mustard greens, Mustard (yellow mustard, brown mustard, white mustard), myoga, mugwort, basil, oregano, rosemary, peppermint, peppermint, savory, lemongrass, dill, wasabi leaf, yam leaf, stevia), bracken, spring paper, kudzu, tea tree ( Tea), bamboo shoots, etc. In addition, these foodstuffs may be used alone or in combination of two or more. However, since cruciferous plants have an effect of enhancing the taste of seasoning liquid, broccoli, cabbage, cauliflower, kale and It is more preferable to use one or more selected from mustard (yellow mustard, brown mustard, white mustard), and two or more selected from broccoli, cabbage, cauliflower, kale and mustard (yellow mustard, brown mustard, white mustard) Is particularly desirable. In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part.

In addition, by using potatoes (sweet potato, cassava, yacon, taro, taro, konnyakumo, taroimo (polynesian arrow root), potato, purple oyster, yellow yam, yam, yamanoimo, nagaimo, etc.), the formability is enhanced. Therefore, it is preferable. The emulsified seasoning of the present invention preferably contains potatoes in addition to fine particles of beans or seeds, in view of the stability of the seasoning. It is preferable that these potatoes be contained as fine particles such that the mode diameter of the emulsified seasoning falls within a predetermined range described later, or be contained as an extract. In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part.

In addition, using mushrooms (such as shiitake, matsutake, phylogeny, maitake, sarnokashikake, oyster mushroom, oyster mushroom, eryngii, enokitake mushroom, shiitake mushroom, nagatake mushroom, mushroom, nameko, amitake mushroom, lotus root mushroom, chichitake mushroom and the like) is more preferable. . The mushrooms are preferably contained as fine particles such that the mode diameter of the emulsified seasoning falls within the predetermined range described later, or contained as an extract. In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part.

Moreover, since it becomes difficult to precipitate the foodstuff microparticles | fine-particles of a seasoning by using algae and stability improves, it is preferable. As algae, it is provided for eating and drinking such as microalgae such as macroalgae such as kelp, seaweed, seaweeds, seaweeds, green algae, green algae, green algae, red algae, blue algae, dinoflagellate, euglena and the like Anything can be used if it is, but in particular, red sea bream, blue sea bream, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, chromil, tamamil, sweet potato, sweet potato, oyster mushroom, oyster mushroom, Seaweed, seaweed, arachide, alame, anthokeh, rockfish, rockfish, lilo, rockfish, sea urchin, sea urchin, sea urchin, sea bream, sea urchin, seaweed, carpenter's car, sea lion, sea lion, sea lion, sea lion , Hanabusa, Jibasa), Sanadagusa Shiwanokawa, Shiwa Yahazu, Halibut, Shrimp (Noranamo), Navelimo, Nokogiri Mok, Habanori, Hijiki, Hirome, Futonori, Futomori, Gonbu, Matsumo, Barley Straw (Kayamonori), Mochimo, Wakame, Asakusa Nori, Ibotsunomata, Ushikenori, Usokawa caninote, Ezotsunomata (Kohhaginnanso), Oobusa, Ogonori, Okitunori, Obasa, Katanoori, Kabanori, Kamogashira nori, Kurohagino Nasurikawa (Ezothumochiurauchi) Tsuru Tsuru, Tosaka Nori, Tosaka pine, Nori seaweed (Furofunori), Nori seaweed (Nori, Susabinori), Hanaf nori, Harigane, Hiragara, Hirakuka, Hiramukade, Rihiba, Fukurofunori, Fushitsunagi, MAXA, Marubaamanori, Mitsudesozo, Euglena (Euglena), Chlorella, mirin, Mukadenori, Yuikiri, Yukari, and Amakusa (Gelidium) is. In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part.
Alga is rich in polysaccharides and the like, and it is difficult to miniaturize, so it is more preferable to use it in the form of extract such as soup stock. Moreover, it is preferable to use a dried food as the food.

Moreover, the use of cereals is preferable because the viscosity during storage in the chilled temperature zone can be easily adjusted. Grains are preferably contained as fine particles such that the mode diameter of the emulsified seasoning is 0.3 μm or more and 100 μm or less, or contained as an extract.

As grains, those which are provided for food and drink or processed products thereof (including those which have been subjected to cooking, de-ashing, peeling, post-ripening, post-ripening, salting, skin processing, fermentation, etc.) Anything can be used, including corn, rice, wheat, barley, sorghum, oats, triticale, rye, buckwheat, buckwheat, phononio, quinoa, hail, millet, acne, giant corn, sugar cane, amaranth etc. . Among them, rice (in particular, brown rice) is preferably used, and in particular, a product (for example, sweet sake) which is treated with an enzyme such as Aspergillus or the like and liquefied (eg, sweet sake) has excellent effect on emulsion stability during chilled storage. In addition, when using rice (especially brown rice, further a rice enzyme-treated liquefied material) as cereals, it is used at the time of chilled storage in combination with beans (especially soybean) or seeds (especially almond, further almond milk) Is more preferable because the emulsion stability of In addition, each said foodstuff can be used irrespective of the distinction of the edible part and non-edible part.

It is preferable to use a dried food as a foodstuff such as beans, vegetables, potatoes, algae, mushrooms, grains and the like. The quality of the dried food is preferably that the water activity of the food (food material) is 0.95 or less, because the viscosity at the time of hydrolysis is easily expressed, and the application range is expanded, 0.9 or less is more preferable, 0 .8 or less is more preferable, and 0.65 or less is more preferable. When using a dried food as a foodstuff, the method of using the foodstuff which gave the drying process beforehand is preferable. The method for drying the food may be any method generally used for drying food, such as sun drying, shade drying, freeze drying, air drying (hot air drying, fluidized bed drying, spray drying, drum drying, low temperature drying Etc.), drying methods by pressure drying, reduced pressure drying, microwave drying, oil heat drying etc., it is easy to adjust the water content regardless of the material, and it is convenient for industrial mass processing (especially hot air drying) It is more preferable to use the method by freeze-drying or).

The content of food fine particles containing beans or seeds in the emulsified seasoning of the present invention excludes food etc. having a particle size larger than 2000 μm (2 mm) which is not a measurement target of laser diffraction type particle size distribution measurement in the present invention. The food particulate content in the composition is measured. When the composition contains a food or the like larger than 2 mm, for example, a precipitate fraction obtained by sufficiently removing the separated supernatant by centrifugation among fractions passed through 9 mesh (aperture 2 mm) in the composition. In the case of solid fats and oils, refer to the mass of dissolved fat and remove food and the like larger than 2 mm as necessary, and then carry out centrifugation to remove the separated supernatant).
Since some fats and oils and moisture are taken up in the precipitate fraction, the total amount of food fine particles represents the total weight of those components and food taken up in the precipitate fraction. Since the emulsified seasoning of the present invention is a quality which is easy to ingest a large amount of food particles in the mouth without being "greasy" and not oily, the content of food particles containing beans or seeds is preferably 2% by mass or more, 8 mass% or more is more preferable, 15 mass% or more is more preferable, 30 mass% or more is the most preferable. The content of the food fine particles is preferably 98% by mass or less, more preferably 95% by mass or less, still more preferably 85% by mass or less, and most preferably 80% by mass or less, from the viewpoint of "feel". In addition, the emulsion stability effect is achieved when the ratio of beans or seeds to seeds (the content of particles derived from beans and seeds / content of food particles) is 30% by mass or more based on the total content of the food particles. It is preferable because it exerts a stronger effect, and more preferably 50% by mass or more. The term "moso moso" refers to a texture that is hard to swallow when swallowing dry, dry food that is dry and cold.

Specifically, the content of food fine particles in the present invention is, for example, 9 mesh (Tyler mesh) passes of an arbitrary amount of composition and then centrifugation for 1 minute at 15000 rpm for the passage fraction, The content of food fine particles in the composition can be measured by weighing the precipitated fraction from which the separated supernatant has been sufficiently removed. About the residue on the mesh at the time of making it pass 9 mesh, after letting it stand sufficiently, after letting food fine particles smaller than the opening of 9 mesh sufficiently pass with a spatula etc so that the particle size of the composition does not change, Get the passing fraction.

The emulsified seasoning of the present invention contains, in addition to the food fine particles, fats and oils, an organic acid and water.

The content of the organic acid in the emulsified seasoning of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and 0.3% by mass from the viewpoint of enriching the taste of the seasoning. The above is more preferable. Moreover, from the point which the balance of the taste of a seasoning will deteriorate when there are too many organic acids, 2.0 mass% or less is preferable, 1.0 mass% or less is more preferable, 0.6 mass% or less is more preferable. As the organic acid, the final seasoning only needs to contain a certain organic acid, and in addition to the aspect added as an organic acid, it may be added as a food containing an organic acid. The organic acid may be an organic acid itself or an organic acid salt. Further, specific organic acids include citric acid, acetic acid, tartaric acid, malic acid, gluconic acid, lactic acid, fumaric acid, succinic acid and the like. Among them, acetic acid or citric acid is preferable in view of its flavor, and acetic acid is particularly preferable. Moreover, it is preferable to use acetic acid and citric acid in combination, since the acidity of the organic acid becomes mild. The method of addition includes acetic acid or citric acid itself, rice vinegar, grain vinegar, sake vinegar, apple vinegar, wine vinegar (vine vinegar), synthetic vinegar, black vinegar, Chinese vinegar, acetic acid such as balsamic vinegar, etc. The method of containing by food and drink, the method of containing by citric acid containing food and drink such as lemon juice, and the method combining these methods may be mentioned. Among them, from the point of balance of sourness of seasoning, when using acetic acid, it is preferable that acetic acid derived from fruit vinegar is contained in part or all of acetic acid, and apple vinegar, balsamic vinegar, wine vinegar as fruit vinegar It is more preferable to use (vine vinegar), and it is preferable that the majority of the derived acetic acid is derived from their acetic acid-containing food and drink. Furthermore, when citric acid is used, it is more preferable to use fruit juice or fruits and processed products made from them for part or all of the citric acid, and the majority of the derived citric acid is those citric acid-containing foods and drinks It is preferably derived.

The emulsified seasoning of the present invention preferably contains sodium chloride. The salt may be a salt contained in the food material of the emulsified seasoning, but it is preferable to add the purified salt separately from the food since the taste is sharpened. In the present invention, the weight ratio of the total salt in the emulsified seasoning (that is, the total salt including not only the salt blended in the preparation of the composition but also the salt contained in food fine particles and other optional components) to the total seasoning Is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass or more. The content is preferably 20% by mass or less, more preferably 7.0% by mass or less, and still more preferably 5.0% by mass or less.

The emulsified seasoning of the present invention contains fats and oils. Examples of types of fats and oils include edible fats and oils, various fatty acids, and foods using them as raw materials, but it is preferable to use edible fats and oils.
Examples of edible fats and oils include sesame oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, palm fractionated oil (PMF), cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, linseed oil, rice oil, soy sauce, Sesame sesame oil, flavor oil, coconut oil, grape seed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, fish oil, beef tallow, pork fat, chicken fat or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil And transesterified oil, milk fat, gee, etc., among which liquid edible fats and oils such as sesame oil, olive oil, rapeseed oil, soybean oil, milk fat, sunflower oil etc. have the effect of enhancing the smoothness of the emulsified seasoning, It is more preferable because the present invention can be used more effectively. Moreover, although the edible oil and fat may be contained in the food material of the emulsified seasoning, it is preferable to add the oil material subjected to the extraction and purification treatment separately from the food material, since it is easy to feel the richness. It is preferable to add the fats and oils that have been subjected to the purification treatment, and more preferably, to add the fats and oils that have been subjected to the extraction purification treatment by 30% or more.
In addition, the edible oil and fat is an edible oil and fat in which the unsaturated fatty acid ratio (the total ratio of monounsaturated fatty acid and polyunsaturated fatty acid) is higher than the saturated fatty acid ratio in the composition, so that the refining process is efficient It is preferable because it can be carried out, and it is more preferable that the unsaturated fatty acid ratio is higher than twice the saturated fatty acid ratio.
In addition, examples of foods made from edible fats and oils include butter, margarine, shortening, fresh cream, soy milk cream (eg, "Nokuri Dream" (registered trademark) of Fuji Oil Co., Ltd.), etc. In particular, a food having a liquid form can be used conveniently, although it may be mentioned. Among these, two or more types of edible fats and oils and foods made from them may be used in any ratio.

In the present invention, the whole seasoning of all fats and oils in the emulsified seasoning (that is, all fats and oils including not only fats and oils blended at the time of preparation of the composition but also fats and oils contained in food particles and other optional components) For seasonings with a weight ratio of less than 10% by weight, the quality of oil separation in a refrigerated state is unlikely to occur even without using the present invention, so the seasoning with 10% by weight or more of all fats and oils in the seasoning The invention is useful, more than 15% by weight is more useful, and more than 20% by weight is most useful. In addition, the principle of emulsification of the emulsified seasoning of the present invention may be any emulsion such as O / W emulsification, W / O emulsification, W / O / W emulsification, but O / W type emulsification is preferable, O / W In order to make it a type of emulsified seasoning, the total fat and oil content ratio is preferably 60% by mass or less, and more preferably 50% by mass or less. The total fat and oil content ratio of the composition can be measured, for example, by analyzing the composition by the “lipid” measurement method defined by the Act on Standardization of Agriculture and Forestry Products (JAS method). Although an appropriate measuring method can be used according to the characteristic of a composition, it can measure, for example using the measuring method of the "oil-and-fat content rate" prescribed | regulated in "Japanese agroforestry specification of a dressing."

The emulsified seasoning of the present invention contains water at 20% by mass to 80% by mass. The water content of the emulsified seasoning is preferably 25% by mass or more, and more preferably 30% by mass or more. Moreover, 70 mass% or less is preferable, and 60 mass% or less is more preferable. The water content of the emulsified seasoning of the present invention is the total water content of the entire composition (ie, not only the water blended in the preparation of the seasoning, but also the total water including water contained in food and other optional components Represents the weight ratio of the composition to the whole composition. The water content of the entire composition can be measured, for example, by analyzing the composition according to the “water” measurement method defined by the Act on Standardization of Agricultural and Forestry Products (JAS method). An appropriate measurement method can be used depending on the characteristics of the composition, for example, it is measured using the measurement method of "moisture" in "semi-solid dressing and emulsified liquid dressing" specified in "Japanese agro-forestry standard of dressing". be able to.

Content of solid content in the emulsification seasoning of this invention refers to the weight of the precipitation fraction which removed the separation supernatant by centrifugation sufficiently. Since some fats and oils and moisture are taken into the precipitate fraction, the total amount of solids represents the total weight of those components and food taken into the precipitate fraction. The solid content in the emulsified seasoning may be 10% by mass or more and 98% by mass or less, but if it is less than 10% by mass, the refrigeration resistance of the seasoning is not sufficiently imparted, which is not preferable. 10 mass% or more is preferable, 15 mass% or more is more preferable, 20 mass% or more is the most preferable. In addition, when the solid content exceeds 98% by mass, it is not preferable because the quality is difficult to eat and therefore the solid content is preferably 98% by mass or less, more preferably 90% by mass or less, and 80% by mass. % Or less is most preferable.
The solid content in the present invention is, for example, centrifugation at 15000 rpm for 1 minute against an arbitrary amount, and the solid content in the composition by weighing the precipitated fraction from which the separated supernatant has been sufficiently removed. The content of can be measured. Furthermore, the effect of the present invention can be further enhanced when the proportion of beans or seeds (solids weight / solids content derived from beans and seeds) is 30% by mass or more based on the total amount of solids. It is preferable because it exerts a strong effect, and more preferably 50% by mass or more.

The principle of the seasoning of the present invention is improved by improving the stability during chilled storage by performing a refining treatment until the viscosity measured value at a measurement temperature of 20 ° C. measured by a B-type viscometer reaches 4000 mPa · s or more. Can be, and more preferably 5000 mPa · s or more, still more preferably 7000 mPa · s or more, and most preferably 8000 mPa · s or more. As a hypothesis of the mechanism, in the process of treating beans or seeds to a low water content, the protein or fiber derived from the beans or seeds takes a porous structure, and the fat and oil are compatible with water. There is a possibility that the stability during chilled storage of the emulsified seasoning is improved by increasing the property. If the viscosity measurement value at a measurement temperature of 20 ° C with a B-type viscometer is less than 4000 mPa · s, the amount of fat separation with respect to the whole seasoning becomes larger than 30% by mass when left to stand at 4 ° C for 72 hours. Absent. Also, if the viscosity measurement value at a measurement temperature of 20 ° C. with a B-type viscometer after the refinement treatment is greater than 80000 mPa · s, the efficiency of the refinement treatment will deteriorate, so this is not preferable, so viscosity measurement at a measurement temperature of 20 ° C. The value is preferably 80000 mPa · s or less, more preferably 45000 mPa · s or less, preferably 30000 mPa · s or less, and most preferably 20000 mPa · s or less. In the present invention, when simply described as "viscosity (20 ° C)", it represents a value measured by a rotational viscometer, and a B-type viscometer (for example, "B-II" manufactured by Toki Sangyo Co., Ltd.) It can be measured. Specifically, for example, an appropriate amount of seasoning is filled in a measurement container of a B-type viscometer, adjusted to 20 ° C., the container is set in a B-type viscometer, and a rotor adapted to the measured viscosity is used appropriately. The viscosity can be measured by measuring the number of revolutions. More specifically, the measurement values of samples adjusted to 20 ° C. using an appropriate rotation speed (6 rpm to 60 rpm) and a rotor (No. 1 to No. 4), keeping in mind the upper limit of measurement, at the time of measurement The value of “viscosity (20 ° C.)” can be measured by acquiring and multiplying the measurement value by a conversion multiplier according to the used rotor and rotational speed.
In the measurement, select a combination that makes the predicted viscosity value of the measurement sample be close to the full scale of the measurement upper limit derived from the rotor and rotational speed, but if the viscosity is unknown at all, the measurement setting of the highest viscosity range ( The viscosity can be measured by sequentially changing to the low viscosity range setting starting from the rotor No. 4 and the rotation speed of 6 rpm). For example, no. With 3 rotors and rotational speed of 60 rpm, it is possible to measure up to 2000 mPa · s, and by multiplying the measured value by 20 which is a conversion multiplier, it is possible to measure the value of “viscosity (20 ° C.)”.

The mode diameter after the ultrasonication of the emulsification seasoning of this invention is 100 micrometers or less, and the stability at the time of chilled storage improves. It is more preferably 50 μm or less, more preferably 15 μm or less, and most preferably 10 μm or less. In addition, if the mode diameter is less than 0.3 μm, productivity is deteriorated, and ultrafine particles with a smaller size than this are likely to be taken into the living body, which may cause allergy, so the mode diameter is 0.3 μm or more is efficient and safe in production, 1.0 μm or more is even more efficient and safe, and 2.0 μm or more is the most efficient and safe.

In the present invention, all particle sizes refer to those measured on a volume basis, and when there is no particular limitation, measured values of particle sizes represent results obtained by analyzing a sample after ultrasonication (ultrasonic wave (ultrasonic wave) By performing the treatment, clusters formed by a plurality of particles are broken, and the measured value tends to be several times to several tens times smaller, so the value is completely different from the particle size measurement value before ultrasonication. can get.).
The mode diameter refers to the particle diameter distribution of each channel obtained by measuring the emulsified seasoning using a laser diffraction type particle size distribution measuring device, and represents the particle diameter of the channel having the largest particle frequency%. When there are a plurality of channels with exactly the same particle frequency%, the particle diameter of the channel with the smallest particle diameter among them is adopted. If the particle size distribution is a normal distribution, the value agrees with the median size, but if there is a bias in the particle size distribution, particularly if there are multiple peaks of the particle size distribution, the numerical values differ greatly. The particle size distribution measurement of the sample by the laser diffraction type particle size distribution measuring apparatus can be carried out, for example, by the following method.
The laser diffraction type particle size distribution measuring apparatus can use, for example, Microtrac Bell Co.'s Microtrac MT3300 EXII system. Distilled water is used as a solvent at the time of measurement, and DMS2 (Data Management System version 2, Microtrac Bell Inc.) can be used as measurement application software. If distilled water is not used as the measurement solvent, the characteristics of the particles in the seasoning will change and it can not be used appropriately as an indicator of the present invention. Therefore, the solvent is always measured using distilled water. In the measurement, after the cleaning button of the measurement application software is pressed to perform cleaning, the Setzoro button of the software is pressed to perform zero alignment, and the sample can be directly injected until the sample concentration falls within the appropriate concentration range. After entering the concentration range, for samples that are not subjected to ultrasonic treatment, the results of laser diffraction at a measurement time of 10 seconds at a flow rate of 60% are taken as measurement values, and for samples that are subjected to ultrasonic treatment, ultrasonic waves of the same software Press the processing button to perform ultrasonic treatment at 40 kHz, 40 W, 180 seconds, perform degassing treatment three times, and use the result of laser diffraction for 10 seconds at a flow rate of 60% as the measurement value be able to.
Measurement conditions are as follows: distribution, volume, particle refractive index: 1.60, solvent refractive index: 1.333, measurement upper limit (μm) = 2000.00 μm, measurement lower limit (μm) = 0.021 μm can do.
When measuring the particle size distribution for each channel (CH) in the present invention, the particle size for each measurement channel described in Table 1 can be used as a standard. The particle diameter defined for each channel is also referred to as “particle diameter of ○ channel”. Measure the frequency of particles larger than the particle diameter specified for each channel and the particle diameter specified for the channel with one larger number (the maximum measurement particle diameter at the maximum channel in the measurement range) for each channel The particle frequency% of each channel can be determined using the total frequency of all channels in the measurement range as the denominator (also referred to as "particle frequency% of ○ channel"). For example, the% particle frequency for one channel represents the% frequency of particles less than or equal to 2000.00 μm and greater than 1826.00 μm.
In the emulsified seasoning of the present invention, when refining is performed until the maximum particle size before ultrasonication is 30 μm or less, the texture of the food material is destroyed and an undesirable flavor is easily imparted, so the maximum before ultrasonication It is preferable to use a method of refining so that the particle size is larger than 30 μm. Furthermore, it is more preferable to use a method of refining so that the maximum particle size before ultrasonication is larger than 100 μm.
The maximum particle size can be measured, for example, by the following method. That is, the particle diameter distribution of each channel obtained by measuring the emulsified seasoning using a laser diffraction type particle size distribution measuring device, the particle diameter of the channel having the largest particle diameter among the channels in which the particle frequency% is recognized. Can be the maximum particle size.

The particle diameter of the seasoning according to the present invention is more preferably 70 μm or less, more preferably 50 μm or less, and more preferably 20 μm or less, more preferably 15 μm or less, after the ultrasonic treatment. And more preferably 10 μm or less. In addition, if the median diameter is less than 0.3 μm, productivity is deteriorated, and ultrafine particles with a smaller size than this are likely to be taken into the living body and cause allergies, so the median diameter is 0.3 μm or more is efficient and safe in production, and 1.0 μm or more is more efficient and safe.

The median size refers to the particle size distribution obtained by measuring the emulsified seasoning with a laser diffraction type particle size distribution analyzer. When the particle size distribution is divided into two from the particle size, the particle frequency% on the large side and the small side Represents the numerical value of the diameter at which the cumulative value of is equal, and is also denoted as d50.

Moreover, as for the particle diameter of the seasoning of this invention, it is preferable that 90% integrated diameter (d90) after ultrasonication is 80.0 micrometers or less, it is more preferable that it is 60.0 micrometers or less, and it is 50 micrometers or less Is more preferably 30 μm or less, and most preferably 10 μm or less. In addition, if the 90% cumulative diameter (d90) is less than 0.4 μm, productivity is deteriorated, and ultrafine particles with a smaller size than this may be easily taken into the living body, which may cause allergy. Therefore, the 90% integrated diameter is 0.4 μm or more in terms of manufacturing efficiency and security, and 4.0 μm or more is the most efficient and security. The 90% cumulative diameter is the particle size distribution obtained by measuring the emulsified seasoning using a laser diffraction type particle size distribution measuring device, and when divided into two from a certain particle size, particles on the large side and the small side It represents a numerical value that is the diameter such that the ratio of the cumulative value of frequency% is 1: 9, and is also denoted as d90.

In addition, the seasoning of the present invention has the mode diameter and / or median diameter after the above-mentioned ultrasonic treatment, and the arithmetic standard deviation is 60 μm or less, because the seasoning surface after discharge becomes better. It is preferably 46 μm or less, more preferably 31 μm or less, particularly preferably 15 μm or less, and most preferably 10 μm or less. Furthermore, the ratio of “arithmetic standard deviation / mode diameter” is preferably 10 or less, more preferably 9 or less.
In addition, for seasonings whose arithmetic standard deviation is extremely small, the manufacturing efficiency is extremely reduced, so that the arithmetic standard deviation of 1 μm or more is efficient in production, and 1.8 μm or more is even more efficient.

In the seasoning of the present invention, it is preferable to contain a specific amino acid and / or imino acid. Specifically, the total content of phenylalanine, aspartic acid, glycine and proline is preferably 500 mg / 100 g or more. These amino acids and / or imino acids can be adjusted in content using food and food additives as raw materials.

In the seasoning used in the present invention, it is preferable to contain a specific mineral. Specifically, the total content of potassium and magnesium is preferably 25 mg / 100 g or more. These minerals can be adjusted in content using food and food additives that use them as raw materials.

In the seasoning used in the present invention, it is preferable that cholesterol be low because of the recent increase in health consciousness. Specifically, cholesterol is preferably 50 mg / 100 g or less, more preferably 25 mg / 100 g or less, still more preferably 10 mg / 100 g or less, and most preferably 5 mg / 100 g or less. Although egg yolk free mayonnaise which merely lowered cholesterol is also present in the world, none of the foods treated with high shear for a short time under pressure conditions as in the present invention did not exist.

The seasoning of the present invention may contain various foods, food additives and the like which are used in general foods as needed as long as the composition requirements are satisfied. For example, soy sauce, miso, alcohols, sugars (glucose, sucrose, fructose, glucose fructose glucose sugar, fructose glucose liquid sugar), sugar alcohols (xylitol, erythritol, maltitol), artificial sweeteners (sucralose, aspartame, saccharin, Acesulfame K), minerals (calcium, potassium, sodium, iron, zinc, magnesium etc. and their salts), perfumes, pH adjusters (sodium hydroxide, potassium hydroxide etc.), cyclodextrin, antioxidant (vitamin E) , Vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.) Can. Emulsifying agents (glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed linoleic acid ester, Quillaja extract, soybean saponin, tea seed saponin Sugar fatty acid esters), colorants and thickening stabilizers (eg xanthan gum, gellan gum, guar gum, gum arabic etc.) can also be added, but the so-called emulsifying agents and / or coloring agents and / or Viscosity stabilizer (for example, those described as "colorant", "thickening stabilizer", "emulsifier" in "food additive substance name list for display" in the food additive display pocket book (2011 edition)) Quality without adding is desirable, Goods additives in general (for example, a substance that has been described as a food additive display pocket book (2011 Edition) as that used in food additive use) quality that does not contain the most desirable.
Moreover, since it becomes an allergen, what does not contain egg and / or egg yolk or those processed products is preferable.

When manufacturing the emulsified seasoning of this invention, it is preferable to carry out the refinement | miniaturization process in the said grinding | pulverization solvent for the said raw material. The means for grinding or refining used in the present invention is not particularly limited as long as the food can be treated with high shear force and under a short time under pressure conditions, such as a blender, a mixer, a mill, a kneader, and a grinder It may be any of equipments called a disintegrator, an attritor, etc., may be any of dry pulverization and wet pulverization, and may be any of high temperature pulverization, normal temperature pulverization and low temperature pulverization. For example, as a dry pulverizer, use a dry bead mill, a medium stirring mill such as a ball mill (rolling type, vibration type, etc.), a jet mill, a high speed rotation impact type mill (pin mill etc.), a roll mill, a hammer mill, etc. For example, as wet pulverization, media mill such as bead mill, ball mill (rolling type, vibration type, planetary type mill, etc.), roll mill, colloid mill, star burst, high pressure homogenizer etc. can be used. With respect to the emulsified seasoning in the wet-pulverized state, a colloid mill, a medium stirring mill (ball mill, bead mill), or a high-pressure homogenizer can be more suitably used. For example, a high-pressure homogenizer or a stirring medium mill can be preferably used. Specifically, in a bead mill crusher using beads having a particle diameter of 2 mm or less, the outlet pressure is added to normal pressure and pressurized to 0.01 MPa or more It is preferable that pressure is applied to 0.01 MPa or more and 1 MPa or less, more preferably 0.02 MPa or more and 0.50 MPa or less, and under pressure before and after shear treatment. In addition to the stability during chilled storage of the emulsified seasoning, the cooking of the emulsified seasoning is preferable, as the one to be treated is preferably crushed and crushed by one-pass treatment (usually taking less than 30 minutes of treatment time). It is further preferable because the heat resistance at the time is significantly enhanced. In the characteristics of ordinary emulsified seasonings, due to their characteristics, emulsifying destruction occurs rapidly during cooking, and the oil phase and the aqueous phase separate, but heating is performed for the emulsified seasonings of the present invention which has been subjected to a refining treatment under pressure conditions. It has the industrially advantageous property that the oil phase and the water phase do not separate during cooking. Although any method may be used as a method for producing an emulsified seasoning according to the present invention, in which pressure conditions higher than normal pressure are generated at the time of micronization, pressure conditions are preferably applied using a medium stirring mill (particularly a bead mill crusher). In order to obtain the filter, a filter of an appropriate size is installed at the processing outlet, and if the processing is performed while adjusting the pressurizing condition by changing the liquid feeding speed of the contents, the pressurizing chamber is pressurized. It is preferable that shear processing can be performed in a state of maintaining the pressure, and it is preferable that the refining treatment is performed in a state in which the pressure is adjusted to 0.01 MPa or more for half of the processing time. preferable. When processing using a medium stirring mill, the pressure is easily adjusted if the viscosity measurement value (measurement temperature 20 ° C.) of the contents before processing is 28.0 cm or less in one second, which is preferable. Specifically, the viscosity by the Bostwick viscometer is a KO type Bostwick viscometer (made by Fukaya Iron Works Co., Ltd., trough length 28.0 cm, Bostwick viscosity, that is, the maximum falling distance of sample in the trough is 28.0 cm). Can be measured. At the time of measurement, place the device horizontally using a spirit level, close the gate, fill the reservoir with the sample adjusted to the specified temperature to the full, measure the time at the same time pressing down the trigger to open the gate, By measuring the flow-down distance of the material in the trough after a predetermined time has elapsed, it is possible to measure the viscosity measurement value by the Bostwick viscometer. In addition, there is a possibility that the equipment may be damaged if the pressure condition in the case of processing using a medium stirring mill is too severe, so when processing using a medium stirring mill, 1.0 MPa or less at the time of refinement treatment It is preferable to carry out the pulverization at 0.50 MPa or less, more preferably 0.40 MPa or less.
Further, by performing the refining treatment using a high pressure homogenizer, the treatment can be preferably performed under pressure conditions, and an emulsified seasoning having high heat resistance at the time of cooking can be obtained. Further, the treatment can be carried out more preferably by performing medium agitation milling before the high pressure homogenizer treatment or performing medium agitation milling after the high pressure homogenizer treatment. Any high-pressure homogenizer may be used as long as it is a dispersing machine capable of shearing under a pressure of 1 MPa or more. For example, PANDA 2K type homogenizer (manufactured by Niro Soavi), cavitron (Eurotech Co., Ltd.) And LAB 2000 (manufactured by SMT Co.). As the processing conditions, for example, it is preferable that the refining process is performed in a state in which the pressure is adjusted to 0.01 MPa or more, more preferably 0.02 MPa or more, and a state in which the pressure is adjusted to 50 MPa or more A refinement | miniaturization process can be performed by implementing the high pressure homogenization process in (1) once or multiple times. When the above-mentioned refining treatment is carried out, it is preferable to carry out the refining treatment in a grinding solvent. In addition, since an installation may be damaged if pressurization conditions are too severe, when processing using a high pressure homogenizer, the upper limit of pressurization conditions at the time of refinement | miniaturization processing is preferable 200 MPa or less. Therefore, the present invention can use a refinement treatment method characterized in that the majority (minute or more of the sample treatment time) of the refinement treatment is performed under pressure conditions of 0.01 MPa or more and 200 MPa or less. .
In particular, when water is contained in the grinding solvent, the lightness and saturation tend to be enhanced by subjecting the food to the refining treatment in a state where the water content of the food is lower than the water content of the grinding solvent. Easy to use and useful. Specifically, it is preferable to subject the dried food to refining treatment using fats and oils or water as a grinding solvent. Especially for foods with high pungency (mustard etc.), if the medium stirring and milling process is carried out in a grinding solvent, the pungent quality will be too strong. Is preferred. In addition, the viscosity (20 ° C.) of the food-containing solvent in which the food is contained in the oil or water prior to the refining treatment is preferably 20 Pa · s or less, and by 8 Pa · s or less, the refining treatment efficiency is It is useful because it further increases.

In particular, it is preferable to use a pulverizing method using a wet bead mill, as compared to other processing methods, since it has high stability with which oil separation does not easily occur when the emulsified seasoning is allowed to stand. Although the principle is unknown, it is thought that this is because the particle state of food fine particles is preferably changed by bead milling. In addition, the conditions at the time of wet bead mill processing are the size and packing ratio of the beads, the outlet mesh size, the feed speed of the raw material slurry, the mill rotational strength, and the like depending on the size and properties of the food and the properties of the desired emulsified seasoning. The method of passing only once (one pass) or repeating (repeatedly) may be appropriately selected and adjusted, but one pass treatment is preferable, and the treatment time is 1 second or more and 90 minutes or less Is more preferable, and 3 seconds or more and 60 minutes or less is the most preferable. The treatment time is 15 minutes or less, since the effect is plateaued when the treatment time exceeds 15 minutes. The treatment time in the present invention represents the time when the treatment sample is sheared. For example, in a bead mill crusher in which the volume of the grinding chamber is 100 mL and the porosity of the processing solution from which the beads are removed can be injected is 50%, the sample is not circulated at a speed of 200 mL per minute. Since the empty size is 50 mL, the sample processing time is 50/200 = 0.25 minutes (15 seconds). In addition, as a pretreatment, it is preferable to use a product obtained by roughly crushing in advance a food material by a jet mill, a pin mill, a stone mill crushing mill, etc. and subject to a refining process, thereby refining a powdered food having a median diameter of 1000 μm or less and 100 μm or more. Although the principle is unknown by subjecting to the treatment, the adhesion to the object is further enhanced, so it is more preferable. Further, in bead milling, it is preferable that the bead material and the bead mill inner cylinder be the same material, and it is more preferable that both materials be zirconia compounds.

The seasoning of the present invention is a mixture of beans or seeds having a water content of 50% by mass or less, oils and fats, an organic acid and water in an arbitrary ratio, which has a viscosity measurement value (measurement temperature of 20 ° C.) with a B-type viscometer Although the principle is unknown by carrying out the micronizing treatment to 4000 mPa · s or more, the heat resistance and the stability during chilled storage are both improved, and in particular, the medium stirring mill or the high pressure homogenizer or the colloid mill makes it fine This tendency is noticeable when the treatment is carried out. Therefore, according to the present invention, it is possible to impart high emulsification stability both during chilled storage and cooking with respect to an emulsified seasoning which is inherently unstable in emulsification outside the normal temperature, and an emulsified seasoning having extremely industrially desirable characteristics. You can get it. Here, when refinement is performed using, for example, a medium stirring mill, the viscosity (20 ° C.) of the seasoning increases as processing proceeds, but the mode diameter after ultrasonication decreases, pursuing one of them If so, there is a relationship that must be sacrificed to the other. That is, in order to simultaneously satisfy the viscosity (20 ° C.) range defined in the present invention and the mode diameter after ultrasonic treatment, it is not sufficient to merely carry out the refinement treatment alone, and the viscosity (20 ° C.) in the specific range The technical idea of simultaneously adjusting the mode diameter after and ultrasonic treatment is essential. Further, by performing the refining treatment under pressure conditions, although the principle is unknown, the preferable effect of further enhancing the heat resistance and / or the stability during chilled storage is exhibited. Therefore, the heat resistance improvement effect by refinement processing in the manufacturing method of the seasoning of the present invention, the stability improvement effect at the time of chilled storage, and use of the said emulsification seasoning for the new use paying attention to those unknown attributes The following inventions are included in the present invention as a derivative mode that focuses on being suitable for.

A method for improving the heat resistance and / or the stability during chilled storage of an emulsified seasoning comprising the steps <1> (a) to (b).
(A) Contains beans or seeds having a water content of 50% by mass or less, fats and oils, organic acids and water, and the solid content is 10% by mass or more and 98% by mass or less, and the total oil fat fraction is 10% by mass or more Step of preparing a mixture adjusted to have a mass content of not more than 20 mass% and not more than 80 mass% (b) Mode diameter of the mixture after sonication is not less than 0.3 μm and not more than 100 μm, and B Step of carrying out micronization treatment until the viscosity measured value at a temperature of 20 ° C. measured by a mold viscometer is 4000 mPa · s or more <2> that the majority of the micronization treatment is performed under pressure conditions of 0.01 MPa or more A method for improving the heat resistance and / or the stability during chilled storage of the emulsified seasoning according to (1), characterized by (1) A chilled storage containing food fine particles of beans or seeds, oil and fat, an organic acid and water Emulsion seasonings for
(1) The solid content is 10% by mass or more and 98% by mass or less,
(2) Total fat and oil content ratio is 10% by mass or more and 60% by mass or less,
(3) Mode diameter is 0.3 μm or more and 100 μm or less (4) Water content is 20% by mass or more and 80% by mass or less (5) Viscosity measured by a B-type viscometer at a temperature of 20 ° C is 4000 mPa · s or more An emulsified seasoning for chilled storage characterized in that
It is an emulsified seasoning for chilled storage and heating dishes containing food fine particles of <4> beans or seeds and oils, fats, organic acids and water,
(1) The solid content is 10% by mass or more and 98% by mass or less,
(2) Total fat and oil content ratio is 10% by mass or more and 60% by mass or less,
(3) Mode diameter is 0.3 μm or more and 100 μm or less (4) Water content is 20% by mass or more and 80% by mass or less (5) Viscosity measured by a B-type viscometer at a temperature of 20 ° C is 4000 mPa · s or more An emulsified seasoning for chilled storage and cooking, characterized in that

EXAMPLES Hereinafter, the present invention will be described in more detail based on examples, but these examples are merely examples for convenience for the purpose of explanation, and the present invention is limited to these examples in any sense. It is not a thing.

[Method for preparing emulsified seasoning]
The emulsified seasoning was prepared as follows.

[Method for preparing emulsified seasoning sample]
The mixed liquid which mixed the raw material described in Table 2 and Table 3 was prepared, and refinement | miniaturization processing was implemented until it became the conditions of Table 4. The cabbage was boiled and used as a paste with a mixer. The saute onion used the commercial item by the Japan Agro processing company. After adjusting the moisture content to 2.6% by mass and 8.0% by mass respectively by drying treatment of soybeans and green soybeans which are a kind of beans, they are crushed to obtain a coarse powder, and the almond which is a kind of seeds and seeds is roasted The water content was adjusted to 5.0% by mass by treatment, and then ground to obtain a coarse powder. In addition, olive oil, canola oil, salt, pure apple vinegar, white wine vinegar, mustard powder, konbu extract, shiitake mushroom, pumpkin powder, potato powder, sweet sake (rice liquefied with enzyme treatment), citric acid are commercially available products. It was.
The above materials were well stirred with a desktop stirrer until appearance was substantially uniform, and subjected to a refining treatment using a medium stirring mill (wet bead mill pulverizer). In the medium agitation mill (wet bead mill) processing, a filter of 0.3 mm is installed at the outlet of the wet bead mill pulverizer, and the atmospheric pressure is set to 0 in the pulverizing chamber immediately after the treatment starts by appropriately changing the liquid feeding speed. The differential pressure at that time was adjusted to be a pressure condition of 0.01 MPa or more, and the refining treatment was performed under the constant condition until the end of the treatment. Examples 1 to 12 and Comparative Examples 1 and 2 were prepared using the B-type viscosity (after the miniaturization process) at 20 ° C. of the sample after the miniaturization process as an index.
The above materials are well stirred with a bench stirrer until appearance is substantially uniform, and using a high-pressure homogenizer, the B-type viscosity (after micronization treatment) at 20 ° C. of the sample after the refinement treatment is taken as an index. We created 13-16. In the case of high-pressure homogenizer treatment, high-pressure homogenization treatment under a pressure of 80 MPa was performed once using (LAB2000 SMT Co., Ltd.).

(1) Particle size distribution (mode diameter, maximum particle size)
The particle size distribution of the emulsified seasoning was measured using a Microtrac MT3300 EX2 system manufactured by Microtrac Bell Co., Ltd. as a laser diffraction type particle size distribution measuring apparatus. Distilled water was used as the solvent at the time of measurement, and DMS2 (Data Management System version 2, Microtrac Bell Inc.) was used as measurement application software. At the time of measurement, the wash button of the measurement application software was pressed to perform washing, and then the Setzero button of the same software was pressed to perform zero alignment, and the sample loading was performed until the appropriate concentration range was reached. After entering the concentration range, for samples that are not subjected to ultrasonic treatment, the results of laser diffraction at a measurement time of 10 seconds at a flow rate of 60% are taken as measurement values, and for samples that are subjected to ultrasonic treatment, ultrasonic waves of the same software After pressing the processing button, perform ultrasonic treatment at 40 kHz, 40 W, 180 seconds, perform degassing treatment three times, and use the result of laser diffraction for 10 seconds at a flow rate of 60% as the measurement value. .
Measurement conditions are as follows: distribution, volume, particle refractive index: 1.60, solvent refractive index: 1.333, measurement upper limit (μm) = 2000.00 μm, measurement lower limit (μm) = 0.021 μm did.
When measuring the particle size distribution for each channel in the present invention, the particle size for each measurement channel described in Table 1 was used as a standard. Measure the frequency of particles larger than the particle diameter specified for each channel and the particle diameter specified for the channel with one larger number (the maximum measurement particle diameter at the maximum channel in the measurement range) for each channel The particle frequency% of each channel was determined using the total frequency of all channels in the measurement range as the denominator. Specifically, the particle frequency% in each of the following 132 channels was measured. Regarding the results obtained by measurement, the particle diameter of the channel having the largest particle frequency% was taken as the mode diameter. When there are a plurality of channels with the same particle frequency%, the particle diameter of the channel with the smallest particle diameter among them is adopted as the mode diameter. Further, among the channels in which the particle frequency was recognized, the particle diameter of the channel having the largest particle diameter was adopted as the maximum particle diameter.

(2) Viscosity Measurement Value at 20 ° C. by B-Type Viscometer The viscosity of the liquid seasoning was measured by a B-type viscometer (“B-II” manufactured by Toki Sangyo Co., Ltd.). Specifically, an appropriate amount of seasoning is filled in the measurement container of the B-type viscometer, adjusted to 20 ° C., the container is set in the B-type viscometer, and the rotation speed is appropriately adjusted using a rotor adapted to the measurement viscosity The viscosity was measured by measuring with. Specifically, the rotors were measured using No. 2 to No. 4 in combination such that the rotational speed was 60 rpm to 6 rpm and the full scale was obtained.

(3) Chilled storage at 4 ° C for 72 hours, (4) Cooking For samples of each of the emulsified seasonings obtained in Examples and Comparative Examples, when 25 mL filled in a 50 mL conical tube is allowed to stand at 4 ° C for 72 hours The amount of fat and oil separation relative to the whole seasoning was visually measured. Further, the sample was subjected to heat cooking (heating for 1 minute in a pan in a pan) to evaluate the degree of separation of the seasoning oil and fat. In these tests, the degree of fat separation is preferably 5: low in fat separation, 4: slightly low in fat separation, slightly preferable 3: 3: fat separation is observed but acceptable: 2: fat separation is slightly noticeable, The evaluation was made in five stages, that is, slightly unfavorable 1: 1: fat separation is notable. Each evaluation item was evaluated in such a manner that each inspector selected one of the numbers closest to their own evaluation. The evaluation results were calculated from the arithmetic mean of scores of 10 people.
In training of sensory inspectors, identification training is conducted as in the following A) to C), and in particular, they have excellent results and experience in product development and regularly evaluate the quality of food such as taste and appearance and oil separation. We selected inspectors who were well-involved and able to make an absolute assessment of each sensory test item, and a total of 10 inspectors conducted an objective sensory test.
A) Gomi (sweetness: taste of sugar, taste of acidity: taste of tartaric acid, taste: taste of sodium glutamate, taste of sodium chloride, taste of sodium chloride, bitter taste: taste of caffeine) Taste quality identification test that correctly identifies each taste sample from a total of seven samples prepared one by one and adding two distilled water to this,
B) Five types of saline solution with slightly different concentration, concentration difference discrimination test to accurately identify the concentration difference of acetic acid solution, and
C) Three point identification test which correctly identifies B company soy sauce from a total of three samples of maker A company two soy sauces and maker B company soy sauce one in total.

In the examples, "%" represents "% by mass" unless otherwise specified.

Some of the obtained results are shown in Table 4. In all of the examples, the maximum particle size before ultrasonication was greater than 100 μm.
As a comparative example, as an example of mayonnaise containing soybean that is marketed, the same analysis as in the example was carried out on a commercial mayonnaise-like seasoning for vegetarians, but the mode diameter after ultrasonication is larger than the scope of the present invention All of the oil separation at chilled storage and microwave heating were all “1”, which was different from the present invention.
Also, in each of Examples 1 to 16, the measured values such as the mode diameter and the viscosity after the ultrasonic treatment are affected (because they exceed the upper limit of the measurement conditions of the particle size distribution analyzer of the present invention and are not targets for measurement). The sample which did not have the corner cutting dice onion of 2 mm side, and the grain corn was created, and sensory evaluation was performed, but the result did not change.
In addition, the feed speed of the wet bead mill pulverizer is adjusted, and the differential pressure in the pulverizing chamber during the pulverizing treatment is adjusted to be 0.01 MPa to 0.40 MPa, and the pulverizing treatment is carried out. The conditions prepared the sample which aligned and performed sensory evaluation, but the result did not change.
In addition, although dried soybeans were replaced with roasted almond powder (one obtained by processing roasted almonds into a powder) or sweet sake (rice that has been enzymatically treated and liquefied according to a conventional method), the test was verified. At the same time of chilled storage, effects such as improvement of emulsion stability at the time of cooking were obtained.

Claims

Food fine particles derived from beans or seeds having a water content of 50% by mass or less, oils and fats, an organic acid and water, and an emulsified seasoning for chilled storage and / or heated cooking,
(1) The solid content is 10% by mass or more and 98% by mass or less,
(2) Total fat and oil content ratio is 10% by mass or more and 60% by mass or less,
(3) Mode diameter is 0.3 μm or more and 100 μm or less,
(4) Water content is 20% by mass or more and 80% by mass or less, and (5) viscosity measured value at a temperature of 20 ° C. measured by a B-type viscometer is 4000 mPa · s or more,
An emulsified seasoning for chilled storage and / or heated cooking, characterized in that
The emulsified seasoning for chilled storage and / or heated cooking according to claim 1, further comprising fine particles of vegetables other than beans or seeds and seeds.
The content of food fine particles containing beans or seeds is 2% by mass or more and 98% by mass or less, and the emulsified seasoning for chilled storage and / or heating cooking according to claim 1 or 2.
The emulsified seasoning for chilled storage and / or heated dishes according to any one of claims 1 to 3, wherein the content of the organic acid is 0.1% by mass or more and 2.0% by mass or less.
The emulsified seasoning for chilled storage and / or heated dishes according to any one of claims 1 to 4, wherein the salt contains 0.1% by mass or more and 20% by mass or less.
The emulsified seasoning for chilled storage and / or heated cooking according to any one of claims 1 to 5, wherein the mode diameter is 0.3 μm or more and 50 μm or less.
The emulsified seasoning for chilled storage and / or heated dishes according to any one of claims 1 to 6, wherein the water content is from 20% by mass to 70% by mass.
The emulsion seasoning for chilled storage and / or heating cooking according to any one of claims 1 to 7, wherein a viscosity measurement value at a measurement temperature of 20 ° C with a B-type viscometer is from 4000 mPa · s to 80000 mPa · s.
The emulsified seasoning for chilled storage and / or heated cooking according to any one of claims 1 to 8, which is an emulsified seasoning for chilled storage.
A method for producing an emulsified seasoning for chilled storage and / or heating cooking, comprising the steps (a) to (b).
(A) Beans or seeds having a water content of 50% or less, fats and oils, organic acids and water, and the solid content is 10% by mass or more and 98% by mass or less, and the total fat and oil content ratio is 10% by mass or more and 60% Preparing a mixed solution adjusted to a content of not less than 20% by weight and not less than 20% by weight and not more than 80% by weight (b) Mode diameter of the mixture is not less than 0.3 μm and not more than 100 μm; A stage of performing refinement processing until the viscosity measured at 20 ° C reaches 4000 mPa · s or more
11. The method for producing an emulsified seasoning for chilled storage and / or heating cooking according to claim 10, wherein the majority of the micronization treatment is performed under a pressure condition of 0.01 MPa or more.
A method for improving the heat resistance and / or the stability during chilled storage of an emulsified seasoning comprising the steps (a) to (b).
(A) Beans or seeds having a water content of 50% or less, fats and oils, organic acids and water, and the solid content is 10% by mass or more and 98% by mass or less, and the total fat and oil content ratio is 10% by mass or more and 60% Preparing a mixed solution adjusted to a content of not less than 20% by weight and not less than 20% by weight and not more than 80% by weight (b) Mode diameter of the mixture is not less than 0.3 μm and not more than 100 μm; A stage of performing refinement processing until the viscosity measured at 20 ° C reaches 4000 mPa · s or more
The method for improving the heat resistance and / or the stability during chilled storage of the emulsified seasoning according to claim 12, wherein a majority of the micronization treatment is performed under a pressure condition of 0.01 MPa or more.